Easy Zucchini Bread

Two slices of zucchini bread on a white plate with shredded zucchini in the background.

5 from 2 votes

Easy Zucchini Bread

This zucchini bread is delicious, moist and full of flavor. It uses 2 full cups of grated zucchini. The seasonings are delicious and you don't even taste the zucchini

Prep Time12

Cook Time1

Total Time1 12

Course: baked goods, Dessert, treat

Cuisine: American

Servings: slices

Calories: 164Kcal

Author: Susan Moncrieff

Ingredients

2 cups All-purpose flour
1 ½ cups sugar
1 teaspoon baking soda
1 teaspoon baking powder
1 teaspoon salt
1 tablespoon pumpkin pie spice or substitute 1 tablespoon cinnamon
4 large eggs
2 cups zucchini grated
¾ cups oil vegetable or canola oil
1 tablespoon vanilla

Instructions

Preheat oven to 350℉
Spray two loaf pans with baking spray, then add parchment paper.
Mix dry ingredients, including flour, sugar, baking soda, baking powder, salt, and pumpkin pie spice. Once well combined, set aside.
In a different bowl, beat eggs, then add other wet ingredients, including zucchini, oil and vanilla. Stir until well mixed.
Add bowl of dry ingredients to wet ingredients and then stir until just combined.
Divide evenly into the two prepared loaf pans. Check with a toothpick to see if they are done starting at 50 minutes.
Use parchment paper to help remove from pans, and cool on wire rack for 5 - 10 minutes.

Notes

Storage

This bread is fine on the counter for up to 2 days. If you want to keep it longer (or freeze one loaf), wrap well and place in freezer. It freezes well and I've kept a loaf in the freezer for up to 3 months. To thaw, just set out on the counter at room temperature.

Nutrition (I am not a nutritionist. These are estimates only)